Cooking With Thomas Sinn From Rivendell
Cook Like Top Chef Thomas Sinn From Rivendell Restaurant
Learn to cook like a top chef with Thomas Sinn from Rivendell Restaurant.
This month we learn how to make line fish with a pecorino crust.
Recipe
Serves 4
Fish
- 800 g fresh line fish ( cob, kingklip, musselcracker, cape salmon) divided in 4 potions
- 150 g pecorino, grated
- 1 egg white
- little bit of cake flour
- salt
Chermoula mayo
- 120 g home made mayo – preferably made with cold pressed olive oil
- 20g ground cumin
- 10g paprika powder
- Dash of chilli powder
- Squeeze of lemon juice
- 20g chopped coriander
Method
Remove all the skin from the fish and pull out any bones. Carefully season the fish and sprinkle a little flour over. Dip the fish first into the egg white and then into the cheese. Heat a good quality non-stick frying pan until very hot. Fry the fish on the cheese side first for a couple of minutes until the cheese is golden brown and crispy. Turn the fish over and continue to cook until done (depends on the thickness of the fish).
Combine ingredients for mayo and season to taste
Served with a fresh summer salad or your choice of fresh vegetables and starch
Extra Reading
Rivendell Restaurant
Chef Thomas Sinn creates food and wine combinations to excite even the most discerned palate. Stunning panoramic vineyard and mountain views.
Rivendell provides the classic elegance of a European heritage spanning more than a century, coupled with the vibrancy and spirit of a South African setting.
More info on the town of Hermanus |